Reviewed: Apr. 25, 2012

Really yummy, but pretty labor intensive (for me at least!) I'd make them again for an "occasion" rather than a weeknight dinner.

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Reviewer:

jmruef

Reviewed: Apr. 9, 2012

These potatoes were very yummy and very easy to make. I doubled the recipe, but I did not double the broccoli, as I felt it would have been too much for our tastes. I offered cheese, bacon bits, etc on the side, but there was no need, as these were quite flavorful on their own. Thanks for sharing this recipe, Hallie Guilfoyle!

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Reviewer:

Mi Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Mar. 28, 2012

These potatoes are excellent! My husband and I loved them. Tonight will be my second time making them and I decided to leave out the skins and just make it into a casserole because my potatoes are too small. But its very good. I followed the recipe as it is.

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Savannah

Reviewed: Mar. 21, 2012

Well, I have to say, we weren’t wild about this one. It was ok, but not something I’ll be making again. I followed the recipe with the exception of using fresh broccoli that I blanched for a few minutes. I also added some shredded cheddar for a little more flavor and color. The ranch flavor was barely detectable and these may have been better without it. I made these earlier in the day and refrigerated them. So, I baked them at 350 covered for 15 minutes, and uncovered for 15 minutes. I popped them under the broiler for just a short time to give the tops a little more color.

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bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Mar. 19, 2012

We used fresh broccoli and these turned out wonderfully! So quick and easy to make and the whole family loved them! When short on time, I skip the onions.

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Heather Mullholland

Reviewed: Mar. 16, 2012

I followed the recipe exactly, but the dough was more of a batter, definitely not possible to roll it out and use cookie cutters. I dropped small spoonfuls of the batter on to a cookie sheet and pressed flat, then baked as directed. They came out crunchy on the outside, and bread like on the inside. Not crunchy throughout.

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agmartin161

Reviewed: Mar. 12, 2012

used 1/2 tsp of salt and 1/4 tsp of pepper for the "to taste" part. Too much onion/need to cut it back to half an onion. I use the ranch dressing recipe from this site...will never go back to bottled again its sooo much better on the herb flavor!!

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Mar. 11, 2012

I was looking for a last minute stuffed baked potato recipe and this one popped up. Easy, inexpensive and the kids (and hubby) loved it! A keeper!

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Reviewer:

GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

Reviewed: Mar. 8, 2012

They look prettier than they taste. Kind of blah and I even dumped in extra ranch dressing. Will add garlic next time and maybe some bacon/cheese.

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Reviewer:

kcdollar

Reviewed: Mar. 6, 2012

I have played with this recipe many times. Always use fresh broccoli, steamed and chopped. For a fabulous smoky flavor, add some chopped chipotle peppers in adobo sauce. You get the taste of bacon, without the extra fat. Yum!

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